1. Pour ghee in akdai.
2. Add carrot and cook stirring for 2 minutes.
3. Add milk. Cook till the milk is reduced to about 1 cup.
4. Add sugar and cashew powder.
5. Cook stirring till the mixture is thick.
6. To Test:
   
   • cool alittle mixture on a plate.
   • Roll it with your thumb and fore finger.
   • It should form a pliable ball that does not stick to your fingers.
7. Stir in the essence and pour on agresed work surface or a tray.
8. Flaten with the back of a greased katori to about 1 ½ cm thickness.
9. Cool and cut into pieces.

Makes: 500-600 gm of burfi